Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 6 oz/170g each)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (optional, for searing) (15ml)
  • 4 ounces cream cheese, softened (113g)
  • ¼ cup sour cream (60ml)
  • ¼ cup mayonnaise (60ml)
  • ½ cup grated Parmesan cheese (50g)
  • 1 cup shredded mozzarella cheese (100g)
  • 1 (14 ounce/397g) can artichoke hearts, drained and chopped
  • 1 cup frozen chopped spinach, thawed and squeezed dry (about 80g dry weight)
  • 2 cloves garlic, minced
  • Optional: ¼ teaspoon red pepper flakes, or to taste (about 1g)
  • Optional: 2 tablespoons fresh parsley, chopped, for garnish (30ml)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Season chicken breasts generously with salt and pepper.
  3. If searing, heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until lightly browned.
  4. In a medium bowl, combine cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, chopped artichoke hearts, squeezed spinach, and minced garlic. Mix until well combined. Stir in red pepper flakes, if using.
  5. Arrange chicken breasts in the prepared baking dish. Spread the spinach artichoke mixture evenly over the top of each chicken breast.
  6. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  7. For a browned and bubbly top, broil for the last 2-3 minutes, watching carefully to prevent burning.
  8. Garnish with fresh parsley, if using. Let rest for a few minutes before serving.